Therefore I will be punting.
But I have dragged out my big sauce book, which I haven’t used forever. (Amazon shows that it is now in a 3rd printing and has a fancier cover. But it is still enormous.)
I will be flipping through and contemplating what to make if beef shows up, or pork, or fish, etc.
Veg and probably dessert will come from the garden.
UPDATE: The mystery ingredient was salmon – wild Koho Salmon.
First stuff from the garden. I turned to Julia Child’s volume 2 and found a recipe for Courgettes en Pistouille, which is based on an eggplant recipe. Essentially you get the moisture out of zucchini and, in the meantime, create a base of sauteed peppers and onions, and tomato pulp. You add a paste of garlic and basil to the sautee and then mix in your browned zucchini.
It is necessary to get a lot of the moisture out of the zucchini, or eggplant, etc.
Peel the zucchini and cube and coat with salt.
After a while you can see the moisture gathering at the bottom.
You do this so that when you cook it it won’t turn to mush.
In the meantime, I sweated together onions and peppers and tomatoes, all from the garden.
After browning the zucchini in olive oil, I combined them with a paste I made from garlic and fresh basil (from the garden).
Later I would add chopped parsley (from the garden).
Dry your fresh herbs before you chop them so they don’t lose that immediate essential flavor into the water around them.
In the meantime I am making the sauce for the salmon.
Various stages are needed for this Coriander-Scented Clam Sauce.
You start a court-boullion of fennel and wine. Reduce and later strain.
Start another pan of mushrooms and clam juice. Reduce and strain.
Later, combine the two and reduce, whisking in heavy cream and the ground coriander with lemon juice (I didn’t have verjuice).
The coriander is also from the garden.
I used some of the fennel for a base for the salmon, white wine, and a touch of tomato paste. I tented it and put it in the oven at 350F.
Now I am whisking in the cream and coriander.
I will strain this.
The straining was a problem. I need a chinois. I used a mesh coffee filter, but it was awkward, to say the least, and time consuming, which was worse.
Eventually, I got it all together with some chopped flat-leaf parsley.
This was served with Sauvignon Blanc.
I think, in retrospect the sauce was a bit too intense. Next time I make it I will not reduce it so severely in its stages.
Also, I think I could have gone with a less aggressive bain for the salmon, but it was perfect.
The Sauvignon Blanc was from Frog’s Leap…. [insert shrug here] … ehhhhh. Okay. I would have preferred a Kim Crawford with less wood.
Sundays are special days. Invite people. Make a meal. Sit together. Eat together. Do the work together.
It doesn’t have to be stuff like this, of course. The important thing is that you are together. I worked as a cook so some things come easier. Stretch yourselves. It really isn’t that hard.
And as the old Latin phrase goes:
Fabricando fabri fimus.
Perhaps this should be coquinando coqui fimus?
Yes, it should be.